TO READ THE COMPLETE ISSUE OF GOVERNMENT FOOD SERVICE

Highlights of the August 2012 Issue

Navy Lets Culinary Specialists
Practice Their Art

Navy culinary specialists
are eager to sharpen
their skills, but had limited
opportunity to practice those
talents and prepare for careers as
most of the preparation done in
the galley until recently involved
reheating rather than cooking.

Galleys are becoming a
better training environment.
The Chief of Naval Operations,
Adm. Jonathan Greenert, USN,
together with the Chief of the
Supply Corps decided to step up
cooking from scratch in response
to meetings with culinary
specialists, who expressed their
desire to keep up their skill sets,
and sailors, who asked to see more
fresh, not processed, items.

“A lot of what they asked for was they
want to do more cooking, they don't want
to do as much reheating,” said Navy
Corporate Chef/Instructor Michael
Harants, referring to the culinary
specialists. “There is a desire to keep
up their skills and still be marketable
individuals as they progress
through their career.”

Most of the Navy menu became
populated with items prepared using
advanced- and speed-scratch
recipes that were developed with
the U.S. Navy Type Commands
(TYCOMs) in response to diminishing
manning requirements, including
culinary specialists. ...

Find Smart Choices on Hot Lines or in Alternatives

The color-coded nutrition education systems guiding
service members to choose lower-in-fat, nutrientdense
“performance” foods might be more closely
associated with lunch and dinner entrées, but are just
as applicable to breakfast.

Throughout the day, the meals available in galleys,
mess halls and dining facilities reflect the emphasis
on high-value nutrients and reasonable calories over
low-performance choices.

As an alternative to whole eggs, for example, the
DoD guidance suggests egg whites or egg substitute as
alternatives to reduce cholesterol and offering DHA-enhanced
eggs when available and if subsistence funding
is available, she explained.

Another DoD suggestion is serving two or more 100
percent fruit juices at breakfast and making either 1
percent or skim milk the primary milk option. ...